Why make edibles?

Edibles create a “slow burn” experience, taking up to 90 minutes to kick, and up to three hours to reach peak effects. A high from edibles is decidedly different from smoking, mostly because it’s a more dynamic experience that can last between 6 – 8 hours.

While edibles are a great break on the lungs for cannabis smokers, they also open a door of consumption for people who don’t like to smoke or can’t. Edibles are discreet and easy to dose, with no worries about the plant smell, smoke, or ash. Plus, they’re delicious!

Common mistakes with edibles

Consuming a large dose. As mentioned, an edible high lasts several hours longer than smoking – and it takes longer to kick in. To compensate for this delayed onset, some people may take a large dose at once. But edibles are a different experience because they’re processed differently – in your digestive tract. When taken by mouth, THC is converted into 11-hydroxy-THC, a compound that’s thought to be twice as strong. Start with a low dose and go slow – no one wants to green out over a Pad Thai.
Leaving edibles unlabeled. Edibles look just like regular food, and if you don’t know a dish is infused, it can be hard to tell. But accidentally consuming THC when you don’t want to is a recipe for disaster (pun intended), so always clearly label the dishes storing your edibles.
Leaving edibles out. Accidental consumption by adults is one thing, but it’s a much worse situation if kids or pets get into your delicious stash. Keep your edibles stored in an airtight container, out of the reach of small children and curious pets.

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Making cannabis oil

This recipe calls for cannabis oil in the sauce. You can buy this in some states, but in others, you’ll have to make your own. Making homemade cannabis oil isn’t a complicated process, but it can be lengthy, and some people may want to skip steps to save time. Don’t skip decarboxylation.

The decarboxylation process is the key to unlocking the goodness of edibles and is well worth the time. The decarb process is where acidic cannabinoids like THCA and CBDA, which are abundant in the raw plant material, are converted into the compounds cannabis is best known for, THC and CBD. When you smoke, your lighter does the decarb work for you. But with edibles, you’ll need some kitchen equipment or a specialty machine.

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Pad Thai Ingredients

Authentic Pad Thai has a long list of ingredients and a delicate cooking process for the noodles. This simplified version of the noodles and toppings comes from Delish, while the sauce is a Chef Jordan Wagman original creation. You can swap out the protein and veggies for whatever suits your palate, or whatever you’ve got in the fridge.

Noodles and toppings

Ingredients

US Metric

Adjust Servings:

8 oz
wide rice noodles
1 c
bean sprouts
1 lb
peeled and deveined shrimp
2
thinly sliced green onions
1
thinly sliced red or sweet pepper
0.25 c
chopped roasted peanuts
2 tbsp
oil
2
eggs, whisked
2
cloves of garlic
1
lime, quartered

235 ml
wide rice noodles
250 ml
bean sprouts
453 grams
peeled and deveined shrimp
2
thinly sliced green onions
1
thinly sliced red or sweet pepper
60 ml
chopped roasted peanuts
30 ml
oil
2
eggs, whisked
2
cloves of garlic
1
lime, quartered

Sauce Ingredients

Ingredients

US Metric

Adjust Servings:

1.5 cups
peanut butter
1 cup
cold water
0.5 cup
soy sauce or tamari sauce
0.25 cup
fresh cilantro leaves
3 tbsp
toasted sesame oil
3 tbsp
fresh lime juice
2 tbsp
coconut or rice vinegar
2 tbsp
fresh ginger, minced (see tips)
2 tbsp
hot sauce
1 tbsp
toasted sesame seeds
1 tbsp
fish sauce
1 tbsp
lime zest
1 tsp
cannabis oil

375 ml
peanut butter
250 ml
cold water
125 ml
soy sauce or tamari sauce
60 ml
fresh cilantro leaves
45 ml
toasted sesame oil
45 ml
fresh lime juice
30 ml
coconut or rice vinegar
30 ml
fresh ginger, minced (see tips)
30 ml
hot sauce
15 ml
toasted sesame seeds
15 ml
fish sauce
15 ml
lime zest
15 ml
cannabis oil

Instructions

In a large pot of boiling water, cook the noodles according to package directions. Rinse under cold water to keep from clumping, and set aside.
In a blender combine all sauce ingredients and puree until smooth. Set aside.
Heat oil in a large saucepan over medium-high heat, and add pepper. Allow to sauté for ~5 minutes.
Add the garlic to the pan and cook until fragrant. Add in shrimp and cook for 2 minutes on each side, or until pink.
Push the shrimp and pepper to the side of the pan and pour in your whisked eggs. Scramble the eggs until set, and combine with the shrimp and peppers.
Add in your noodles, bean sprouts, and sauce. Toss to combine and let sit over medium heat for 2 minutes to combine.
Remove from heat and garnish with peanuts and a lime wedge. Enjoy!

Chef Jordan’s tip

Don’t like seafood? Swap out the shrimp with chicken or tofu. Keep your ginger in the freezer and easily grate as required.

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